Incredibly easy and completely delicious, this easy recipe for Rocky Road Fudge takes just minutes to make! This rich chocolate fudge with peanuts and marshmallows is the perfect holiday or any-day candy to share with family and friends.
I believe that Chocolate Fudge is a must for any Christmas dessert tray, and Rocky Road Fudge with chewy marshmallows and cruncy nuts is one of the best!
It’s an easy recipe that requires just a handful of ingredients, and can be made entirely in the microwave.
No need for boiling sugar, testing with a candy thermometer, or fussing about texture in this recipe. My Rocky Road Fudge is fail-proof, and requires just about 10 minutes of hands-on time.
Looking for a different fudge flavor? Pumpkin Spice Fudge is a creamy treat for the fall season, and Peppermint Hot Chocolate Fudge has a cool, festive flavor for the winter!
Rocky Road Fudge Recipe Highlights
- Quick and Easy Fudge Recipe – This recipe comes together so quickly because you don’t need to cook down sugar. Instead, use your microwave or a double boiler to melt the chocolate with the sweetened condensed milk. There’s only about 5 or 10 minutes of prep time for making rocky road fudge!
- Delightful Textures – Plain chocolate fudge is fine, but it gets even better when you add chewy and crunchy things to it! The soft marshmallows and crisp peanuts give rocky road fudge the perfect balance of sweet and salty flavor and fun texture.
- Versatile Recipe – You can play around with the mix-ins for this recipe! Instead of plain mini marshmallows, try it with pastel marshmallows! Rather than peanuts, stir in pistachios, walnuts, or pecans.
Ingredients In Rocky Road Fudge
Here’s what you need to make this delicious chocolatey treat:
Complete list of ingredients and amounts can be found in the recipe card below.
- Semi-Sweet Chocolate Chips: This type of chocolate makes for a rich fudge that isn’t overly sweet like it could be if you used milk chocolate chips.
- Butter: A few tablespoons of unsalted butter make this fudge extra rich and creamy.
- Sweetened Condensed Milk: This is a shortcut ingredient that replaces the sugar and evaporated milk found in many old-fashioned fudge recipes. I always keep a few cans of this around during the holidays for making fudge.
- Mini Marshmallows: A key component of rocky road. Mini marshmallows are easy to fold into the melted fudge.
- Salted Peanuts: I love the contrast between the sweet, fluffy marshmallows and the salty nuts! Peanuts are my favorite, but any kind of salted nuts will work just the same.
- Vanilla and Salt: Salt helps to balance the sweetness in the recipe, while vanilla enhances the flavor of the chocolate.
How To Make Easy Rocky Road Fudge
Start by lining a square baking pan with parchment paper and lightly spraying it with cooking spray to avoid sticking.
Tip!
Let the melted fudge mixture cool for a few minutes before folding in the marshmallows. You don’t want them to melt!
Recipe Tips
- Melting the Chocolate: I think it’s faster and easier to do this in the microwave, but you can also do it in a double boiler on the stovetop. Be sure to microwave at small intervals, and stir well after each one. Overheating the chocolate can cause the fudge to become grainy, so stop once the mixture can be stirred smooth.
- Pan Size: An 8-inch square pan will give you thick pieces of fudge, but this recipe will work in a 9-inch pan too! Whichever you use, make sure to line it with parchment paper and spray with oil so that you can easily remove the fudge once it has set.
- Yield: This is a very rich dessert, so it’s best to cut it into small pieces. 36 squares is ideal, but you can make your rocky road fudge into larger or smaller servings if you like.
- For Neat Slices, run your knife under hot water and dry it with a towel before and in between each cut.
Fudge Storing Tips
Most fudge recipes will stay fresh in the fridge for up to a week (maybe longer!), and can be frozen for up to 2 months.
If you’re freezing this, I suggest waiting to slice it. Leaving it as a whole pan of fudge will mean less surface area, and help you avoid any freezer burn that might form on the edges.
Fudge is the perfect make-ahead holiday dessert, and also makes a delicious edible gift, when you give it to family and friends in a pretty box, wrapped in festive ribbon.
Rocky Road Fudge Variations
You can switch up the ingredients in this easy fudge recipe to come up with your own twist on a classic!
- Chocolate: Instead of semi-sweet chocolate chips, try this with milk chocolate (for an extra sweet treat), or dark chocolate morsels.
- Nuts: I think of peanuts when I think of rocky road, but any kind of nuts will work! Try walnuts, pecans, or almonds in this recipe.
- Extras: In Britain, this dessert is popular with crushed digestive biscuits stirred in! You can add chopped cookies of any kind. Other options include shredded coconut, dried fruit, or toffee bits.
- Toppings: To make your fudge extra festive, try adding a drizzle of white chocolate to the top, then a light coating of holiday sprinkles.
Recipe FAQs
What is in Rocky Road?
Popular in candy and ice cream, Rocky Road is a flavor that includes chocolate, nuts, and marshmallows.
Can I use evaporated milk to make fudge?
In recipes, evaporated milk and sweetened condensed milk are not interchangeable. Be sure to use sweetened condensed milk for this shortcut style fudge recipe!
Do I need a candy thermometer to make this recipe?
Nope! As long as you heat the chocolate and condensed milk mixture enough that it is hot and fully melted, but not burnt, your fudge will turn out perfectly.
More Easy Fudge Recipes
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Enjoy this easy recipe for Rocky Road Fudge! It’s a wonderful candy to serve at Christmas, but also delicious for any occasion. Pin the recipe to save it!
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Rocky Road Fudge
Recipe Video
Equipment
- Parchment paper
Ingredients
- 2 cups (380 g) semi-sweet chocolate chips
- 14 ounces (400 g) sweetened condensed milk
- 4 tablespoons (56 g) unsalted butter
- 1 teaspoon pure vanilla extract
- ¼ teaspoon salt
- 2 cups (240 g) salted roasted peanuts
- 1 cup mini marshmallows
Instructions
- Line an 8-inch or 9-inch square pan with parchment paper and lightly spray it with cooking oil.
- In a microwave-safe bowl, combine the chocolate chips, sweetened condensed milk, and butter.
- Microwave the ingredients in 20-second intervals for 1-2 minutes, stirring after each interval. Continue until the mixture is fully melted and smooth.
- Stir in the vanilla extract and salt until well combined.
- Mix in the roasted peanuts. Once the mixture is no longer hot, gently fold in the mini marshmallows.
- Immediately spread the fudge mixture evenly into the prepared pan, pressing the top with a spatula to ensure a smooth surface.
- Place the pan in the refrigerator until the fudge is completely set (1-2 hours or overnight).
- Once set, lift the fudge out of the pan using the parchment paper and place it on a cutting board. Cut into 36 or 25 squares.
- Serve immediately or store the fudge in a single layer in an airtight container in the refrigerator for up to 1 week.
Notes:
- Melting the Chocolate: I think it’s faster and easier to do this in the microwave, but you can also do it in a double boiler on the stovetop. Be sure to microwave at small intervals, and stir well after each one. Overheating the chocolate can cause the fudge to become grainy, so stop once the mixture can be stirred smooth.
- Pan Size: An 8-inch square pan will give you thick pieces of fudge, but this recipe will work in a 9-inch pan too! Whichever you use, make sure to line it with parchment paper and spray with oil so that you can easily remove the fudge once it has set.
- Yield: This is a very rich dessert, so it’s best to cut it into small pieces. 36 squares is ideal, but you can make your rocky road fudge into larger or smaller servings if you like.
- For Neat Slices, run your knife under hot water and dry it with a towel before and in between each cut.
- Store in the fridge for up to a week or in the freezer for up to 2 months.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
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